I first made these Meyer lemon bars on a rainy spring afternoon and they immediately became a favorite: silky, bright lemon filling set on a tender, buttery crust. Meyer lemons bring a floral, less-acidic sweetness than standard lemons, which makes these bars sing without feeling puckery. They’re great for brunch, potlucks, or a simple weeknight dessert when you want something that looks special but is effortless to pull together.
Why you’ll love this dish
These Meyer lemon bars hit a sweet spot: they’re quick to make, use everyday pantry ingredients, and deliver a bakery-quality finish with little fuss. The tender shortbread-style crust provides a buttery base while the Meyer lemon filling is smooth and brightly flavored — not overwhelmingly tart. They’re ideal for spring and summer gatherings, afternoon tea, or when you need a citrusy treat that travels well.
“Bright, buttery and perfectly balanced — these bars are my go-to for showers and brunches. They disappear fast!”
Reasons to try it:
- Fast active time (about 20 minutes) and straightforward steps.
- Uses just one 8×8 pan — easy cleanup.
- Crowd-pleasing: kids and adults alike enjoy the gentle Meyer lemon flavor.
- Make-ahead friendly: chilling improves slicing and flavor.
Step-by-step overview
- Make a simple buttery crust, press into an 8×8 pan, and bake until the edges are lightly browned (about 18–20 minutes).
- Whisk together eggs, Meyer lemon juice and zest, sugar, a little flour, and baking powder for the filling.
- Pour the filling over the cooled crust and bake again until the center no longer jiggles (about 30–32 minutes).
- Cool completely, chill briefly for clean slices, cut into 16 squares, and dust with powdered sugar.
What you’ll need
- 1/2 cup unsalted butter, room temperature (substitute: vegan margarine or coconut oil for dairy-free)
- 1/2 cup powdered sugar (plus more for sprinkling)
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour (for gluten-free, use a 1:1 GF flour blend)
- 1/4 tsp salt
- 2 large eggs
- juice of 2 Meyer lemons (+zest of 1)*
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 tsp baking powder
Notes:
- If you don’t have Meyer lemons, see FAQs for how to adjust with regular lemons.
- Use room-temperature butter and eggs for best emulsion and texture.
Step-by-step instructions
- Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper or aluminum foil, leaving an overhang to lift the bars out later.
- In a stand mixer fitted with the paddle or using a handheld mixer, beat the room-temperature butter and 1/2 cup powdered sugar on medium-high for about 2 minutes until light and fluffy.
- Add the vanilla, 1 cup flour, and 1/4 tsp salt. Beat for about 1 minute. The dough will be slightly crumbly.
- Transfer the crumbly dough into the prepared pan. Press firmly and evenly into the bottom using your fingers or the back of a measuring cup.
- Bake crust for 18–20 minutes, or until the edges are just slightly browned. Remove from oven and let cool while you make the filling.
- Zest one Meyer lemon and set the zest aside. Juice both Meyer lemons.
- In a medium bowl, whisk together 2 eggs, the lemon juice, and the reserved zest until combined.
- Add 1 cup granulated sugar and whisk again.
- Stir in 2 tbsp flour and 1/4 tsp baking powder until smooth.
- Pour the filling over the cooled crust, smoothing the top gently.
- Return the pan to the oven and bake for 30–32 minutes, until the center no longer jiggles when the pan is gently shaken.
- Remove from oven and let cool completely on a wire rack. For cleaner slices chill in the refrigerator for at least 1 hour.
- Use the parchment overhang to lift the set slab from the pan. Cut into 16 squares and dust with additional powdered sugar before serving.
Best ways to enjoy it
- Serve chilled or at room temperature. Chilled bars slice more cleanly and taste refreshingly bright.
- Pair with hot tea, drip coffee, or a sparkling wine for brunch.
- For a dessert plate, add a dollop of whipped cream and a few fresh berries or mint leaves.
- For a party, arrange on a platter and dust right before serving so the powdered sugar looks fresh.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cut squares in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator before serving.
- Do not leave baked goods with eggs at room temperature for more than 2 hours.
- Reheat briefly (if desired) in a 300°F oven for 3–5 minutes to take the chill off — but these are best served cool.
Pro chef tips
- Zest before juicing: it’s easier and you avoid grating the pith.
- Use room-temperature eggs and butter — they emulsify better and give a smoother filling.
- Press the crust firmly and evenly to avoid a fragile base.
- If your Meyer lemons are very small, measure juice; you want roughly 3–4 tablespoons of juice total (about the juice of 2 small Meyers).
- To check doneness, look for set edges and a center that only slightly jiggles; it will firm as it cools.
- Let bars cool completely (then chill) before slicing for neat squares.
Creative twists
- Blueberry Meyer Lemon Bars: scatter a handful of fresh blueberries across the filling before baking.
- Coconut crust: replace 1/4 cup of flour with shredded coconut for a tropical twist.
- Cardamom or lavender: add 1/4 tsp ground cardamom or 1/2 tsp culinary lavender to the filling for a floral note.
- Vegan version: use a vegan butter and an egg replacer (e.g., 2 tbsp aquafaba or a commercial egg replacer) — texture will vary.
- Shortbread upgrade: bake the crust a few minutes longer for a firmer shortbread base.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes. Bake the crust 18–20 minutes and the filling 30–32 minutes. Allow time to cool and chill; plan for roughly 2–3 hours total including cooling.
Q: Can I use regular lemons instead of Meyers?
A: Yes. Regular lemons are tarter and more acidic. If using them, you can reduce the lemon juice slightly or add an extra tablespoon of granulated sugar to balance the brighter acid.
Q: Can I make these a day ahead?
A: Absolutely — in fact, chilling overnight makes slicing neater and flavors meld well. Store covered in the refrigerator.
Q: Why did my filling crack or turn grainy?
A: Overbaking or baking at too high a temperature can cause cracks or a grainy texture. Also, overwhipping the eggs can trap air. Remove when the center barely jiggles; it will finish setting as it cools.
Q: How do I get clean slices?
A: Chill the bars for at least an hour, then use a sharp knife wiped between cuts. A warm (briefly run under hot water and dried) knife can help too.
Conclusion
If you want another tested version to compare technique or flavor balance, this classic take on Meyer lemon bars is a helpful reference: Meyer Lemon Bars – What A Girl Eats. For a slightly different spin and extra step-by-step photos, check out this reliable recipe: Meyer Lemon Bars | Love and Olive Oil.
Enjoy the bright sunshine of Meyer lemons — these bars are proof that a small fruit can make a big dessert.
Meyer Lemon Bars
Ingredients
For the crust
- 1/2 cup unsalted butter, room temperature substitute: vegan margarine or coconut oil for dairy-free
- 1/2 cup powdered sugar plus more for sprinkling
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour for gluten-free, use a 1:1 GF flour blend
- 1/4 tsp salt
For the filling
- 2 large eggs room temperature for best results
- 2 Meyer lemons, juiced plus zest of 1 lemon
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 tsp baking powder
Instructions
Preparation
- Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper or aluminum foil, leaving an overhang.
- In a stand mixer or using a handheld mixer, beat the room-temperature butter and 1/2 cup powdered sugar on medium-high for about 2 minutes until light and fluffy.
- Add the vanilla, 1 cup flour, and 1/4 tsp salt. Beat for about 1 minute until the dough is slightly crumbly.
- Transfer the dough into the prepared pan and press firmly and evenly into the bottom.
Baking the Crust
- Bake crust for 18–20 minutes, until the edges are slightly browned.
- Remove from oven and let cool while you make the filling.
Making the Filling
- Zest one Meyer lemon and set the zest aside. Juice both Meyer lemons.
- In a medium bowl, whisk together the eggs, lemon juice, and reserved zest until combined.
- Add the granulated sugar and whisk again.
- Stir in 2 tbsp flour and 1/4 tsp baking powder until smooth.
- Pour the filling over the cooled crust, smoothing the top gently.
Final Baking
- Return the pan to the oven and bake for 30–32 minutes, until the center no longer jiggles.
- Remove from oven and let cool completely on a wire rack.
Serving
- Chill in the refrigerator for at least 1 hour for cleaner slices.
- Use the parchment overhang to lift the bars from the pan, cut into 16 squares, and dust with powdered sugar before serving.
